The prices for meats these days are horrible. We are having less of it and it is becoming more of a treat for a significant other who likes his meats and detests most fish and vegetarian offerings. Because it is becoming more a treat than it used to be, I have been playing around with sauces to accompany!

Easy Sauce for a Ribeye

The recipe for this sauce sounds a little weird but I assure you it is good. It also has the blessing of my significant other who is picky about what he puts on his meats! I think the sauce would go well with other types of steak – like London Broil or rump steaks. This recipe serves two people.

• 3 heaping tablespoons lemon curd (I just bought a jar of lemon curd)
• 3 tablespoons ketchup
• 1 teaspoon soy sauce
• 1 tablespoon Chardonnay Vinegar
• 1 teaspoon hoisin Sauce
• 1/4 teaspoon salt
• Pinch of freshly ground black pepper
• 1 tablespoon honey
• Pinch of red pepper flacks (optional)

Combine and whisk all ingredients. Taste and adjust the seasonings to your satisfaction.

Cook the ribeye steaks. This one was small I just heated a pan with 1 tablespoon olive oil and sautéed for 2 minutes per side.

Serve the sauce at room temperature or gently heat it in the microwave.

Easy Sauce for Pork Tenderloin

Pork Tenderloins generally weigh between 1 and 1 and 1/2 pounds – so this recipe serves 2-3 people. (Chefs recommend allowing 1/2 pounds of meat per person.)

• 1/2 cup ketchup
• 1 tablespoon Chardonnay Vinegar
• 1 teaspoon oyster sauce
• 2 teaspoons brown sugar
• 1/8 teaspoon grated ginger
• Salt and freshly ground black pepper to taste

Combine all the ingredients except salt and pepper. Taste and adjust. Add salt and pepper if desired. Reserve 2 tablespoons of the sauce to marinate the pork. Marinate the pork for several hours or overnight. If you don’t have time, don’t worry! The sauce will wake up a non-marinated tenderloin.

Most tenderloins come in packages with cooking instructions. Follow these instructions. Serve the sauce at room temperature or gently heat in the microwave.